Food Safety checklists form the basis for a food safety system and are required to provide due diligence. You can access our templates below. For custom templates check out our store here: food safety checklists templates
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Read our articles on how to fill in these food safety checklists here:
- List each fridge/freezer in the kitchen
- Record at least 4 hot and 4 cold foods if you display your foods
- Buy a hand-held digital probe thermometer (you can review the different types here)
- Place a vial of water or stick of butter in each fridge/freezer
- Use the thermometer to record the core temperature
- Record these temperatures twice daily and/or at each buffet service for the foods.
- Identify the highest risk items and clean these most often (Critical )
- Highlight areas that are not critical but do come into contact with food indirectly (Major risks)
- Address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks)
- Use oil shortening test strips / colour chart
- Measure the quality of the oil according to the above
- Has the oil been drained? (This should be done daily for cleaning of the fryer)
- Has the oil been strained? (This is to filter/clean the oil for reuse)
- Is the oil still suitable for use? (Still yellow?)
- If dark, then use a test strip to confirm replacement.
- Was the oil discarded?